Which of the following is the basic taste quality responsible for the amino acid flavor steak? a). sour b). umami c). bitter d). sweet

Mouse liver cells were homogenized and the homogenate subjected to equilibrium density-gradient centrifugation with sucrose gradients. fractions obtained from these gradients were assayed for marker molecules (i. e., molecules that are limited to specific organelles). the results of these assays are shown in the figure. the marker molecules have the following functions: cytochrome oxidase is an enzyme involved in the process by which atp is formed in the complete aerobic degradation of glucose or fatty acids; ribosomal rna forms part of the protein-synthesizing ribosomes; catalase catalyzes decomposition of hydrogen peroxide; acid phosphatase hydrolysis monophosphoric esters at acid ph; cytidylyltransferase is involved in phospholipid biosynthesis; and amino acid permease aids in transport of amino acids across membranes. a) name the marker molecule and give the number of the fraction that is most enriched for each of the following cell components: lysosomes; peroxisomes; mitochondria; plasma membrane; rough endoplasmic reticulum; smooth endoplasmic reticulum.

Body systems are not completely independent they integrate and work together describe one example of the integration between body systems

How can antibodies "remember" a particular bacterial invader or "antigen" on that invader?